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This baked green chile mac and cheese recipe from Doug Scheiding is wood-fired flavor amplified. Cold-smoked cheddar and mozzarella cheeses combine with roasted green chiles for a southwestern take on this classic side dish.
16 Ounce freshly shredded cheddar cheese
8 Ounce freshly shredded mozzarella cheese
6 Tablespoon (3/4 stick) unsalted butter
16 Ounce dried large elbow noodles
2 1/2 Cup half-and-half, plus ore as n
2 Cup heavy cream
8 Ounce Cream Cheese, Cut into Small Pieces
16 Ounce roasted green chiles
2 Tablespoon Traeger Prime Rib Rub
: 165 ˚F
16 Ounce freshly shredded cheddar cheese
8 Ounce freshly shredded mozzarella cheese
: 300 ˚F
6 Tablespoon (3/4 stick) unsalted butter
16 Ounce dried large elbow noodles
2 1/2 Cup half-and-half, plus ore as n
2 Cup heavy cream
8 Ounce Cream Cheese, Cut into Small Pieces
16 Ounce roasted green chiles
2 Tablespoon Traeger Prime Rib Rub